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Pineapple Cream Cheese Upside-Down Cake Recipe for Instant Pot Lovers Pineapple Cream Cheese Upside-Down Cake Recipe for Instant Pot Lovers


Pineapple Cream Cheese Upside-Down Cake Recipe for Instant Pot Lovers

Written by: Emily Smith

This pineapple cream cheese upside-down cake is a tropical delight! I whip it up in my instant pot, and it's a hit every time. Sweet, tangy, and oh-so-creamy!

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Just picture this, folks: warm, buttery pineapple slices mingling with rich cream cheese atop a tender, moist cake, right in your kitchen! Trust me, this homemade Instant Pot Pineapple Cream Cheese Upside-Down Cake is a dessert revelation! Every spoonful is a sweet escape, a tropical vacation for your taste buds. Give it a go; your sweet tooth will thank you.

Ingredients for Pineapple Cream Cheese Upside-Down Cake

  • Pineapple slices: Sweet and tangy fruit that caramelizes beautifully, adding a tropical flavor and moisture to the cake.
  • Unsalted butter: Provides richness and flavor to the cake while helping to caramelize the pineapple and sugar for a gooey topping.
  • Brown sugar: Melts into a sticky, sweet caramel that pairs perfectly with the pineapple, creating a luscious topping for the cake.
  • Cream cheese: Adds a creamy and tangy element to the cake, balancing the sweetness of the pineapple and brown sugar.
  • Granulated sugar: Sweetens the cake batter and complements the tanginess of the cream cheese and pineapple for a well-rounded flavor.
  • Eggs: Bind the cake together, adding structure and moisture to the batter for a light and fluffy texture.
  • Vanilla extract: Enhances the overall flavor profile of the cake, adding a warm and aromatic note to the sweet ingredients.
  • All-purpose flour: Forms the base of the cake, providing structure and volume to hold the pineapple and cream cheese layers.

Essential Tools and Equipment

  • Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
  • Mixing bowl: Used to combine and mix the cake batter ingredients thoroughly for a smooth texture.
  • Electric mixer: Helps in beating the cream cheese and sugar together until smooth and creamy for the cake.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes


  • 1 can (20 oz) pineapple slices
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Melt butter in the Instant Pot on sauté mode. Add brown sugar and stir until melted.
  2. Place pineapple slices in a single layer over the brown sugar mixture.
  3. In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the cream cheese mixture, stirring until just combined.
  5. Pour the batter over the pineapple slices in the Instant Pot.
  6. Close the lid, set to sealing, and cook on high pressure for 35 minutes. Quick release the pressure.
  7. Carefully invert the cake onto a serving plate. Serve warm.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 40 g | Protein: 5 g | Total Fat: 16 g | Saturated Fat: 9 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 85 mg | Sodium: 240 mg | Dietary Fiber: 1 g | Sugar: 28 g | Calcium: 60 mg | Potassium: 140 mg | Iron: 1 mg | Vitamin A: 300 µg | Vitamin C: 8 mg

Tips for Making Ahead and Storing

Make Ahead Instructions

  • Prepare the cake as directed and let it cool completely.
  • Once cooled, cover the cake with plastic wrap and store in the refrigerator for up to 2 days.
  • When ready to serve, reheat in the microwave or oven.

Freezing Instructions

  • Allow the cake to cool completely after cooking.
  • Wrap the cake tightly in plastic wrap and aluminum foil.
  • Label the package with the date and store in the freezer for up to 3 months.
  • To serve, thaw the cake in the refrigerator overnight and reheat before serving.

Did you know that adding a touch of almond extract to the cream cheese batter can enhance the flavor profile of this Instant Pot Lovers' Pineapple Cream Cheese Upside-Down Cake recipe, giving it a delightful nutty undertone?

Common Questions About This Instant Pot Lovers' Recipe

Can I use fresh pineapple instead of canned for this recipe?
Yes, you can use fresh pineapple slices instead of canned. Just make sure to slice them thinly and adjust the sweetness accordingly.
Can I substitute the cream cheese with another ingredient?
You can try using Greek yogurt or mascarpone cheese as a substitute for cream cheese in this recipe for a slightly different flavor.
How can I store any leftovers of this cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for longer storage.
Can I add nuts or other toppings to this cake?
Feel free to customize the cake by adding chopped nuts like pecans or walnuts on top before baking for added crunch and flavor.
Can I make this cake in a regular oven instead of an instant pot?
Yes, you can bake this cake in a preheated oven at 350°F (180°C) for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

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